Genetic and phenotypic determinants of flavonoid absorption and metabolism: the COB study

Background Flavonoids are present in numerous plant foods, including fruits, vegetables, teas, red wine, cocoa, herbs, and spices. Epidemiological data, along with evidence from cell, animal, and limited human intervention trial studies suggest that flavonoids can improve cardiovascular health and reduce the risk of other ageing-related diseases [1-6]. However, the absorption and metabolism of flavonoids, their metabolite profile, and their associated health benefits are highly heterogeneous [7], with the aetiological basis of this variability currently unknown. Our recent stable isotope study, which fed an oral bolus dose of 500 mg C-labeled cyanidin-3-glucoside to healthy men showed a wide inter-individual variability in anthocyanin metabolism [7].